Loading page…
Years ago I read Ruth Reichl’s entertaining book Comfort Me With Apples where I found a recipe of an American-style Curry Shrimp. It has become one of my favorite dishes ever since. Reichl’s recipe calls for 4 tablespoons of Curry Powder, but as I prefer my food mildly spicy, I replace them with 2 tablespoons of Curry Powder and 4 tablespoons of all-purpose flour. #GoldenApron23 #shrimp #curry #Indian #coconut #chutney #lime #dinner #supper #lunch #tasty #spicy #peanut #raisin #rice #cardamom #turmeric #cinnamon #quick #easy
View original recipe on cookpad.comDice onion and mince garlic. Cook onion in the butter in a large pot over moderate heat, about 5 minutes, stirring often. Add garlic and cook for 3 more minutes.
Add spices and flour, stirring constantly for 1 minute.
Whisk in the cream, coconut milk, broth and lime zest. Bring to a boil.
Simmer mixture, stirring constantly for 2 minutes. Add shrimp, stir and cook for 4 minutes.
Stir in the lime juice, and add salt and pepper to taste.
Serve over rice with mango chutney on the side. Top with garnishes.
No notes yet. Be the first to share your experience.